'Tis the Season

Chef Michael LaDuke here, and welcome to The Red Lobster Chef's Blog. I have received a number of questions from our guests who would like to cook more fish during the holidays, and throughout the winter. But many of these fellow seafood lovers said they think of winter as a time for dishes with heavier sauces that are more suitable for cold weather and these dishes don't seem healthy or relevant to seafood.

In fact, there are a number of ways to make great seafood recipes feel more appropriate for winter, without covering them in cream sauce, or making them too heavy. Seafood is so versatile, that I think adding bigger flavors and using different cooking techniques helps give great fresh fish a nice winter feel.

Red Lobster's Virtual Fresh Fish Cookbook has some examples of how to accomplish this. Lobster Crusted Tilapia adds decadent lobster and a nice crunch to fresh fish. This same technique is also great in Parmesan Crusted Tilapia. Parmesan Crust is currently one of the Chef's Creations on Red Lobster's Today's Fresh Fish menu. In addition, our Virtual Cookbook's Salmon with Andouille Sausage and Crab Stuffing adds some great flavors to a baked piece of fresh salmon, making it a perfect holiday entrée! Lastly, Salmon with Ciopinno Topping and Seared Salmon with Shellfish Pasta are examples of how to add pasta to fresh fish for a fuller meal. These two recipes also give you an option of serving a very healthy dish (the ciopinno topped) or a little richer version (the shellfish pasta). Either way, the great flavors are sure to impress your guests, or make a great meal for your family.

As you can see, it is always a great time for fresh fish! Thank you for reading the Chef's Blog. During this busy season, take some time with your family and friends to come by Red Lobster, relax, reconnect and enjoy some great seafood.

Michael LaDuke